{"author_name":"NiallM","cat":"LD #17 - Islands - 2010","comments":[],"epoch":1272124020,"likes":0,"metadata":{"p_key":"71106","p_author":"NiallM","p_authorkey":"785","p_urlkey":"106927","p_title":"Pizza Progress","p_cat":"LD #17 - Islands - 2010","p_event":"LD17","p_time":"1272124020","p_likes":"0","p_comments":"0","p_status":"UPD5","us_key":"785","us_name":"NiallM","us_username":"niallm","event_start":"1271980800","event_key":"3","event_name":"LD17"},"text":"

\"PizzaDough2\"<\/a>
\n <\/a><\/p>\n

So, here’s the dough having risen (and then fallen a bit when I removed the bowl’s cover:<\/p>\n

<\/span>And after the cut, you can see it stretched out, and the sauce bubbling away on the hob.<\/p>\n

\"PizzaDough3\"<\/a><\/p>\n

Here’s the sauce:<\/p>\n

\"PizzaSauce\"<\/a><\/p>\n

That’s half a red onion, half a tin of tomatoes, a pinch of sugar, a pinch of mixed herbs, and (the secret ingredient) a touch of white wine vinegar.\u00a0 Pizzas cook so quickly the next post will probably be after I’ve eaten it (and watched Dr. Who), but there will be more pictures.<\/p>","time":"April 24th, 2010 10:47 am","title":"Pizza Progress"}